Duck Breast

Ingredient List

Notes:
Duck is cooked like a red meat.
End temp should be between 130-140 for medium-rare/medium doneness.

Cooking Time:
Total Time: 45 Minutes
Prep Time: 20 Minutes
Cook time: 15 Minutes

Instructions

Step 1: Prep Duck Breast
Lightly score skin with a sharp knife, creating a cross-hatch pattern.
Cut only the skin, avoid cutting the meat.
Season breast all over with salt and pepper.
Allow duck breast to raise to room temperature out of fridge, roughly 20 minutes.
Optional: Prep ingredients to create a sauce during this time.

Step 2: Sear Skin Side
Pat duck dry with papertowel.
Place duck, skin side down in a room-temp pan on stovetop.
Turn heat to medium-low.
Note: A low heat allows more fat to render, but too low will cause the meat to overcook.
The duck fat should just barely be frying the duck skin.
Sear duck skin side down for 5-15 minutes depending on size.
Optional: Start cooking a pan sauce during this time.
Note: The goal is to cook the duck 75% of the way in this step.
Use an instant read thermometer and cook until internal temp reaches 125 degrees.

Step 3: Sear Reverse Side
Flip the duck breast and sear the reverse side.
Sear for 1-5 minutes, again depending on size of duck.

Step 4: Sear Sides
Flip the duck breast and sear the sides of the meat.
Sear roughly 60-90 seconds.
Use an instant read thermometer to reach an internal temp should reach between 130 and 140.

Step 5: Rest
Remove duck from heat and allow to rest on a cutting board.
Rest, skin side up, uncovered, for 5 minutes.

Step 6 - Optional: Make Sauce
While the duck rest, finish making a pan sauce using the rendered duck fat from the pan.

Step 7: Serve
Slice breast and serve.

Notes
Add notes here

Recommended Pairings
Red Wine Sauce for Roasted Duck

Categories:
Poultry

Recipe inspired by:
Hunt Gather Cook
https://honest-food.net/how-to-cook-duck-breasts/

Serious Eats
https://www.seriouseats.com/pan-seared-duck-breast